Chicken Stock

1. 1

   In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat.

2. 2

   Cook the chicken, onion, and carrot until they begin to brown, about 5 minutes.

3. 3

   Reduce the heat to low and cook for another 5 minutes, until the carrot and onion release their juices.

4. 4

   Add the turnip, celery, parsley, bay leaf, peppercorns, salt, and water.

5. 5

   Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes.

6. 6

   Strain and reserve the stock, discarding the solids.

* Per serving · 4 servings · Values may vary.

No additional tips available.